Scottish Breakfast tends to be strong, full-bodied, and bold in flavor, usually stronger than English Breakfast. More so than English and Irish breakfast teas, it often has smokiness and/or a suggestion of wood in the aroma, although the degree of smokiness is highly variable, and sometimes completely absent. Some blends achieve such character by blending Lapsang souchong with other black teas. Other teas commonly used in Scottish Breakfast include Assam, teas from Kenya, and Ceylon.

Best Scottish Breakfast

The notion of the "best" Scottish Breakfast is subjective, because different people have different tastes. We present the most often-rated and highest-rated teas in this category, and allow you to draw your own conclusions.